Garnish Sour cream dollop and diced sliced chives (optional)
Cook the zesty sausage in a medium sized frying pan over medium heat using a potato masher to break into crumbles. When fully cooked, drain sausage and place on paper towels to absorb grease. Allow to cool and set aside.
Melt the butter in a heavy stock pot over medium heat. Stir in the onion and sauté until translucent, about 3 minutes.
Stir in the jalapeño and continue to stir and cook for 2 minutes.
Pour in the broth, cover the pot and allow the mixture to simmer for 20 minutes.
Add mashed potatoes and stir in until fully incorporated. Simmer for an additional 10 minutes.
Puree the soup with an immersion blender until smooth.
Stir in the sausage and heavy cream to fully incorporate, bring soup back up to a simmer.
Stir in the kale, cover the pot and turn off the heat. Allow kale to wilt, about 8 minutes.
Season with salt and pepper to taste and garnish each bowl with a dollop of sour cream and sliced chives.
The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.
Different products may contain allergens such as milk, wheat, egg, soy, peanuts tree nuts, fish and shellfish. If you are sensitive to allergens, always check the labels before use.